Crostini with Goat Cheese, Beet Greens, Pickled Beet Salad

Marilyn Markel of the Cooking School at A Southern Season came out and cooked some delicious food on Tuesday here are the recipes:

Ingredients:

for the beet greens:
8 c beet greens
3 Tbsp olive oil
2 garlic cloves, minced
1 tsp fennel seed
1/2 tsp red pepper flakes
salt and pepper, to taste

for the crostini
1 baguette, sliced
1/4 c. olive oil
salt and pepper, to taste
8oz goat cheese

for the beet salad
2 lb beets
1 c sugar
1/4 c salt
1 c white wine vinegar
1 Tbsp fennel seed
2 tsp red pepper flakes
4 garlic cloves

Instructions

for the beet greens
Pull out wide vein of beet greens and julienne cut. Heat oil in shallow skillet on medium heat. Add beet greens, garlic, fennel, red pepper flakes, salt and pepper. Saute for a few minutes until limp.

for the crostini
Preheat oven to 400. Brush olive oil onto bread slices. Season with salt and pepper. Bake for about 6 minutes until crisp. Let cool, then spread with goat cheese. And put cooled greens on top.

for the beet salad
Wash the beets. Place in a saucepan. Add water to cover by a couple of inches and bring to a boil. boil until tender. Cool and remove skins from beets. Dice the beets into bite size. Place 5 cups of beet liquid and remaining ingredients back in the saucepan. Bring to a boil, until dissolved. Pour over diced beets and let cool. Store in the refrigerator at least 3 days and up to a week.